Manager General, Chef
Resume:
Jon Teeter
College Station, TX, 77845
*******@***************.***
SUMMARY OF QUALIFICATIONS
Offer over 11 years’ experience primarily in a fast paced, high volume kitchen.
Knowledge of menu planning, inventory, cost
control, ordering, vendor relations, and catering.
Self-motivated, thrives under pressure with attention
to detail.
Serv Save certified.
EMPLOYMENT
Banquet Chef
Levy Restaurants @Texas A&M
Help the Chef manage the entire culinary operation, with most of my time devoted to catering production, but also a strong influence in concessions and suites prep and execution. Create ingredient’s lists and prep sheets from banquet event orders, suites orders, and concession requisitions to maintain a good inventory and low food cost. Keep the highest sanitation expectations by making sure the use of time and temp logs, advanced prep sheets, and sanitation packets are used, and my staff is constantly trained and tested on proper sanitation practices. Keep the operation running smoothly when the Chef and I are at different events or venues, and when the Chef is gone.
Sous Chef
Professional Sports Catering
Help the Chef manage the culinary staff in all aspects
with the main focus on suites and catering production.
Generate orders and prep sheets from Hot/Cold Sheets.
Keep up to date inventory, and minimize waste to keep
food costs down. Ensure the use of sanitation packets,
advanced prep sheets, and temperature logs to make
sure all food is handled properly. Step up in Chef’s
absence whenever needed to ensure a smooth running
operation.
General Manager
Einstein Bros Bagels
Manage the highest grossing franchise in the nation.
Very involved in all aspects of the restaurant,
especially in the front of house, with customer
relations, helping my employees be successful
throughout the work day; from covering breaks, to
working the head of the line, to making coffees
and everything in between. Work very hard to meet
food, waste, and labor costs.
Sous Chef
Montreaux Golf and Country Club
Assist in all of daily operations of the back of the
house, and would take over for chef as needed.
Managed a staff in two different kitchens, did
inventories, ordering and whatever else was needed to
keep the restaurant up and running. Handled guest
complaints, and made sure they left happy.
Line Cook
Tamarack Junction
Work all positions on line, including sauté, broiler,
fryer, salads, appetizers, sandwiches, and breakfast in a
very fast paced kitchen. Close down the kitchen, clean
and organize it on nightly basis.
F&B Manager/Executive Chef
Empire Ranch Golf Course
Work in all aspects of the restaurant including menu
planning, ordering, inventory, food costing, and food
waste management. Specialized in organizing special
events, training, scheduling, and maintaining health
standards. Also prepared yearly budget, event recaps,
and coming up with and executing new ways to
generate business.
References available upon request.
Contact this candidate